Day 1

• Place a jar on the scale and tare it. Then add 30g of water (about 70-80°F)
• Add 15g of bread flour and 15g of whole wheat flour
• Mix together until you get a thick paste like consistency with no clumps larger than a pea size.
• Place a rubber band around the jar at the level of the starter and cover it loosely with a lid. Place on the counter until tomorrow

Day 2

• Place a clean jar on the scale and tare it. Add 30g of starter from yesterday and discard the rest.
• Add 30g of water and stir together combining the starter and water.
• Mix in 15g of bread flour and 15g of whole wheat flour.
• Place the rubber band around the jar at the level of your starter, cover it loosely, and set it on the counter.

Day 5, 6, 7, etc.

• Continue with the same steps as day two every day until your starter doubles in size. This means the starter has risen above the rubber band doubling amount that you started with.

  Also, look for active bubbles on the surface to know that your starter is now active and ready for baking.

Don't forget to name your sourdough starter!